If you've ever had a craving for something warm, soft, and infused with the aroma of garlic and herbs, these Herb & Garlic Soft Pretzels might just be your next kitchen adventure. They’re perfect for those cozy nights in or as a crowd-pleaser at your next gathering. Get ready to fill your home with the irresistible scent of fresh-baked goodness!
Active dry yeast helps the dough rise, creating that fluffy texture we all love in a soft pretzel. Warm water activates the yeast, and it should be about 110°F — warm to the touch but not hot. Sugar feeds the yeast and encourages it to bloom. All-purpose flour provides the structure of the pretzel. Salt enhances flavor, while garlic powder and Italian herbs bring a savory, aromatic twist. Baking soda is used in the boiling step to give the pretzels their chewy crust. Unsalted butter, brushed on top, adds richness and helps the additional toppings stick. Finally, coarse sea salt, minced garlic, and chopped fresh parsley finish the pretzels with an extra kick of flavor.
These pretzels are fantastic on their own but also pair wonderfully with a variety of dips. Try them with a warm cheese sauce, a tangy mustard, or even a creamy garlic aioli. For a heartier snack, serve alongside a hearty bowl of soup or a fresh salad.
Start by preheating your oven to 450°F and line a baking sheet with parchment paper. This will prevent the pretzels from sticking and make cleanup a breeze. In a large bowl, dissolve the active dry yeast and sugar in the warm water. Let it sit for about five minutes until it becomes foamy. This step is crucial as it ensures your yeast is alive and well.
Next, stir in the flour, salt, garlic powder, and Italian herbs until a dough forms. Once the dough starts to come together, turn it out onto a floured surface and knead it for about five minutes until it’s smooth and elastic. Divide this dough into eight equal pieces; I find using a bench scraper makes this step a cinch.
Roll each piece into a long rope, roughly 18 inches in length, and then shape them into pretzels. Press the ends firmly to seal them. Bring 10 cups of water and the baking soda to a boil in a large pot. Carefully drop each pretzel into the boiling water for about 30 seconds. This step is what gives the pretzels their distinctive chewy texture. Use a slotted spoon to remove them and place them on your prepared baking sheet.
Brush each pretzel with the melted butter, then sprinkle them with the coarse sea salt, minced garlic, and chopped fresh parsley. Pop them into the oven and bake for 12-14 minutes until they’re golden brown. Once done, let them cool on a wire rack for a few minutes before serving. Enjoy the fruits of your labor while they're still warm!
Share